Where has this recipe been all my life? As soon as I made it I shouted to the world (ok all my friends on facebook) that they needed to rush out and make it. It is so tasty. The cauliflower gets so sweet to offset the tangy sauce.
- 1 head cauliflower, cut into small florets, stems minced
- 3⁄4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup large capers, drained
- 3⁄4 cup coarse fresh bread crumbs
- 1 tsp. crushed red chile flakes
- 10 tbsp. unsalted butter
- 1⁄2 cup whole grain mustard
- 6 cloves garlic, minced
- 1 lb. pappardelle pasta
- 1⁄4 cup roughly chopped parsley
Heat oven broiler. Toss cauliflower florets with 2 tbsp. oil, salt, and pepper on a baking sheet; broil until charred and tender, 8–10 minutes. Heat 1⁄3 cup oil in a 14″ high-sided skillet over medium-high. Cook capers until crisp, 6–8 minutes. Using a slotted spoon, transfer capers to paper towels to drain. Cook bread crumbs and chile flakes until crisp, 3–4 minutes; transfer to a plate. Wipe skillet clean and melt butter over medium; cook until butter is a deep golden brown, 6–8 minutes. Stir in mustard, salt, and pepper; transfer to a bowl. Add remaining oil to skillet; heat over medium-high. Cook cauliflower stems, garlic, salt, and pepper until golden, 6–8 minutes. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta; add to skillet with half the reserved bread crumbs, all the mustard butter, and half the parsley; toss. Top with reserved florets; garnish with reserved capers and the remaining bread crumbs and parsley.